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Cream Corn Soup or Corn Cream Soup is a very popular home cooked soup in Japan. (I always wonder which one is correct. lol)
I don’t like milk, so I used soy milk.
If you can find a vegetable bouillon cube or powder, it will be a perfect dish for vegetarian people, too =D
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Cream Corn Soup
Difficulty: Very Easy
Time: 10min
Number of servings: 4
Ingredients:
1 large can (435g=1lb.) cream style corn
1 can (400ml) soy milk (or milk)
1/2 cube or 1/2 tsp. vegetable bouillon
salt and pepper
parsley flakes
Directions:
1. In a pot, put cream style corn (strain if you don’t like skins), use the can to measure soy milk (shake and wash the can), and vegetable bouillon.
2. Put on medium low heat, stir constantly until it is nice and hot. Season with salt and pepper.
3. Serve in a dish, and sprinkle with parsley flakes.
↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/11/blog-post_12.html
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